CAFS Newsletter, Volume 42, Issue 3 Chinese American Food Society (http://www.cafsnet.org) Inside This Issue Corona virus disease # COVID19×××××××××× Page 1 Research and Development Award: Yanyun Zhao, PhD××××××××××××××××××××××××××××××××× Page 11 Message from the President×××××××××××××××××××× Page 3 Samuel Cate Prescott Award for Research: Message from CAFS member×××××××××××××××××× Page 4 Guodong Zhang, PhD×××××××××××××××××××××××××××× Page 13 The 2020 CAFS Annual Business Meeting and The student video competition flyer××××××× Page 14 Banquet Update×××××××××××××××××××××××××××××××××××××××× Page 5 Call for CAFS sponsorship×××××××××××××××××××× Page 14 2020 IFT Award & Fellow Recipients××× Page 5 Interview with Award & Fellow Recipients Membership Renewal Form××××××××××××××××××× Page 15 ×××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××××× Page 6 CAFS online membership payment 2020 IFT Fellow: Zhongli Pan, PhD××××× Page 6 instruction××××××××××××××××××××××××××××××××××××××××××××××× Page 16 Bor S. Luh International Award: Yen-Con Employment Opportunities×××××××××××××××××××× Page 18 Hung, PhD×××××××××××××××××××××××××××××××××××××××××××××××× Page 8 CORONA VIRUS DISEASE # COVID19 Author: Xiyang Wu, Vice Dean of the International School, Jinan University, Guangzhou, China According to American CDC and other research findings, we believe Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Up to now there is no evidence to support transmission of COVID- Page 1 CAFS Newsletter, Volume 42, Issue 3 19 associated with food, from either plant or Staying Healthy animal sourced materials. Therefore, before preparing or eating food, it is important to always wash your hands with soap and 1. Wear a Mask water for 20 seconds for general food safety. 2. Cover your mouth & nose Always wash your hands after blowing your nose, coughing, sneezing, or going to the 3. Use hand Sanitizer bathroom throughout the day. However, it 4. Wash your hands thoroughly may be possible that a person can get COVID-19 by touching a virus located 5. Check your temperature surface or object, and then touching their 6. Cook meat thoroughly own mouth, nose, or possibly their eyes, but this is not kitchen would not likely spread COVID-19 if thought to be the main way the virus spreads. treated with proper washing, cleaning and sterilising. Due to poor survivability on surfaces, the spread of coronaviruses has a likely low risk from food There are several viruses commonly cause materials, food products, packaging that are foodborne illness (Refer to Table 1, Foodborn shipped over a period of days or weeks at virues, Bosch, Pintó and Guix, Current Opinion ambient, refrigerated, or frozen temperatures. in Food Science 2016, 8:110-119). Norovirus is Similarly, equipment and utensil for cooking at the most common viral foodborne illness causes Page 2 CAFS Newsletter, Volume 42, Issue 3 gastroenteritis, a medical condition characterised consumption of products of animal origin that is by diarrhoea, vomiting, and abdominal pain. contaminated with viruses (e.g. meat fish etc.). Hepatitis A and E cause inflammation of the liver. The origin of all foodborne viruses is based on Rotavirus is particularly associated with the intestines of humans and animals, such gastroenteritis in children. viruses are often shed in faeces or other body fluids, as viruses do not replicate in foods. Generally speaking, the spread of foodborne viruses is due to the contamination of food by (Information provided by: CASF life memBer infected food handlers due to poor hygienic Leo Yuen, Founding Chairman of Hong Kong practices, contact of food with animal waste, Food Science and Technology Association as human sewage or sewage-polluted water, well as AdJunct Professor of the International School, Jinan University, Guangzhou, China) Message from the President -By Yao Olive Li Dear fellow CAFS members, lab part. After 6 weeks of such practice by far, First of all, I hope you and your loved ones are although I am missing safe and doing well under the current pandemic my students a lot and situation, and you are maintaining some level of missing the “old- productivity in your professional life! fashioned” classroom interactions for sure, I While I am writing this message, I just realize have to say that I am that my university (like all schools nationwide) also getting used to the has been transitioned to virtual teaching for more new “norms” of virtual than six weeks already. It is a good timing to look teaching – LOL, :=) back for a quick reflection. Like many other Like many of my professors and teachers, I also experienced some faculty colleagues, I initial scrambling to set up my remote teaching tried to “flip over the classroom”; while I pre- via Zoom meetings. For several years, I have recorded some video tutorials on individual been reluctant to transfer my Food Engineering example problems so that my students can find course for online teaching, especially with the time to watch them over and over again, I could laboratory part of the course. I tried to find all spend less yet better-quality time during live kind of excuses to refuse the possibility of Zoom meetings to concentrate on key concepts teaching this course online. Such excuses include and principles, and to address specific questions “it is not possible to teach engineering from individual students. Somehow both my calculations without a black or white board for students and myself found this way might work me to illustrate step-by-step approach to my better for challenging courses such as Food students”, or “students will not perform equally Engineering. well for an online exam of engineering problem- solving like what they get used to in a physical Anyway, I believe many of you have worked so classroom”. But all of a sudden, I had no choice, hard on your end to get used to the new “norms” I have to teach it remotely, including the lab part under this global crisis, and unfortunately this of the course, the online exams for Food crisis may stay with us for a while until we Engineering and the group presentations for the develop new vaccines or identify target Page 3 CAFS Newsletter, Volume 42, Issue 3 medicines or therapeutic methods for COVID-19. more-or-less similar daily schedules. Upon a As I called for open commentaries in our last quick discussion during our recent CAFS newsletter from our CAFS members on how they Executive Board meeting, we decide to also cope with this crisis, we did hear back from some transition our annual business meeting to a of our dear members, especially, from several virtual experience via a live Zoom meeting on the recipients of this year’s IFT Fellow and same date/time as scheduled, although we just Achievement Awards. I want to give a big shout unfortunately won’t be able to enjoy the banquet out to our newsletter editor, Dr. Li Taitano, who together. Please stay tuned with more details to reached out to these awardees and conducted be announced in our next newsletter by June written interviews with Dr. Zhongli Pan (our 2020. From now to then, please let us know if you CAFS’ former President), Dr. Yen-Con Hung have any suggestions on how to run our first-ever (also another former President with CAFS), Dr. business meeting remotely. We would love to Yanyun Zhao, and Dr. Guodong Zhang for their hear from you all and hope your feedback and answers to some questions, for example, about suggestions will help us make this virtual “social their professional development journey and their hour meeting” a great and equally unforgettable responses to the current pandemic situation. I experience! hope you will enjoy reading their answers and responses as much as I did, and I hope you find this newsletter is inspirational and encouraging, Sincerely, as we want to hear from many of you who are Yao Olive Li, Ph.D. willing to share your experience in coping with Associate Professor, Cal Poly Pomona this unprecedented challenge that we are all CAFS President 2019-2020 facing now! Lastly, as you all know now, IFT annual conference has been shifted to a virtual experience using the same time period in July and Message from the CAFS Member Dear fellow CAFS members, I would like to extend a heartfelt thank you to all members working in the industry who are working so hard to ensure that we all continue to receive a continuous, safe, nutritious, and tasty food supply. I'm no longer working in the food industry, and am proud that I had been and still have some association with it. Warm Regards, Judy C. K. Chan, Ph. D. (she/her/hers) Educational Developer | Centre for Teaching, Learning and Technology Faculty/CTLT Liaison | Faculty of Land and Food Systems The University of British Columbia | Vancouver 217 – 1961 East Mall | Musqueam Territory, BC Canada V6T 1Z1 Phone 604 822 5811 | Fax 604 822 9826 Teaching Portfolio: blogs.ubc.ca/judychan Twitter: @judycchan Page 4 CAFS Newsletter, Volume 42, Issue 3 The 2020 CAFS Annual Business Meeting and Banquet Update -By Andy Hwang The 2020 CAFS Annual Business Meeting and Annual Business Meeting and will announce the Banquet was originally planned to be held on detail later. July 13, 2020, at MingHin Cuisine restaurant during the 2020 IFT Annual Meeting & Expo in Chicago. Since the 2020 IFT Annual Meeting & Expo will be held virtually due to Covid-19 pandemic, the 2020 CAFS Annual Business Meeting will be changed to a virtual meeting and the Banquet will be cancelled. CAFS Officials are discussing the arrangement for the virtual CAFS Member News 2020 IFT AWARD & FELLOW RECIPIENTS Congratulation to the following CAFS members https://www.ift.org/community/awards-and- for their Achievements as an Awardee or recognition/ift-fellows/fellows-nomination- Fellow Recipient at 2020 IFT! guidelines) All CAFS family members are proud of them, of their accomplishment, CAFS had a special Bor S.